|Bacon slices||8 , diced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Paprika||1 1⁄2 Teaspoon|
|Boneless veal shoulder||1 1⁄2 Pound, cut in 1 inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Hot water||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
Put the bacon, onion, green pepper, and paprika into a large heavy skillet.
Cook slowly until bacon and onion are lightly browned, stirring occasionally.
Meanwhile, coat meat evenly with a mixture of the 1/4 cup flour, salt, and monosodium glutamate.
With a slotted spoon, remove bacon mixture to a small dish; set aside.
Put meat into the skillet and brown on all sides in the hot bacon drippings.
Return bacon mixture to skillet.
Stir in the hot water.
Cover and simmer 45 to 60 minutes, or until meat is tender, turning meat occasionally and adding small amounts of hot water as needed.
While veal is cooking, prepare Spaetzle
Shortly before veal is tender, heat the fat in a small saucepan.
Blend in the 1 tablespoon flour and paprika.
Heat until bubbly.
Stir in milk.
Bring rapidly to boiling, stirring constantly, cook 1 to 2 minutes.
Remove from heat.
Stirring vigorously with a wire whip, add sour cream in very small amounts.
When veal is tender, pour sauce into skillet.
Cook mixture over low heat, stirring constantly, 3 to 5 minutes, or until thoroughly heated (do not boil).